Spicy Potato Curry (Aloo Curry)

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Spicy Potato Curry (Aloo Curry) is made with tender chunks of potato and tomatoes cooked in a rich and creamy, spicy coconut curry sauce. It comes together in about 30 minutes and is incredibly simple to make!

Serve this potato curry over some basmati rice, with this Coconut Rice and some homemade naan to make it a full meal. It's awesome.

Spicy, creamy, and packed with the most incredible flavor, this curry is the ultimate comfort food. The fresh ground spices used add to it's wonderful flavor, and the heat can be adjusted to your liking.

It comes together in just a few easy steps too. It's not hard to make at all, even though the ingredients list seems long (don't be intimated!!). If you've made this egg curry, Butternut Squash Curry, Chana Masala, Cauliflower Tikka Masala or Indian Eggplant Curry, you know that these curry dishes are ultra easy to make!

Check out the potato aloo curry web story!

Ingredients

Let's talk spices. I HIGHLY recommend using as many fresh, whole spices as you can in this recipe. The flavor of the potato curry is best when using fresh spices, like in this Chicken Curry Stew or fish head curry.

I use whole cumin seeds, coriander seeds, and yellow mustard seeds. You can find amazing fresh and high quality spices at The Spice House.

In addition to these whole spices, I also highly recommend using these fresh ground spices where whole spices can't be found:

• Turmeric
• Garam Masala (use homemade garam masala for even better results)
• Cayenne Pepper

Ghee (learn how to make ghee) is used to saute the aromatics (onions, garlic, ginger). Ghee is basically clarified butter where all the milk solids have been removed. It has a wonderful nutty flavor and is used in a lot of Indian cooking. Buy ghee online.

Full fat coconut milk is highly recommend to get the creamy results we're after. I find light coconut milk to be too watery.

Yukon gold potatoes are best for this recipes, but any potato can be used in a pinch.

The full list of ingredients can be found in the recipe card at the bottom of the post.

Step By Step Instructions

Heat the ghee in a large high sided skillet or dutch oven over medium heat. Add the onion, garlic and ginger. Cook for 3-5 minutes until softened and starting to brown lightly.

Add the spices and cook for 1-2 minutes, stirring often so they don't burn.

Add the tomatoes and cook for 2-3 minutes.

Add the broth, potatoes and coconut milk and bring to a simmer. Cook for 25 minutes, until potatoes can be easily pierced with a fork.

Remove and serve garnished with fresh cilantro. Don't forget to cool off with a refreshing mango lassi!

How to Toast and Grind Spices

Place the whole spices in a skillet over medium low heat. Cook, stirring often until they start to become fragrant (you'll smell them). Do make sure you stir often to avoid burning them.

Once toasted, use a mortar and pestle or a spice grinder to grind them. I personally love my mortar and pestle and it's quick and easy to use with minimal cleanup.

Variations and Add-Ins

I absolutely love this curry just the way it is, but these are some awesome add-ins and substitutions:

• Add a can of chickpeas when you add the tomatoes. This adds a bit of protein to the dish.
• Add in a cup of chopped zucchini, eggplant, or green beans.
• To make it extra tomato-ey, add in another can of diced tomatoes.
• Use vegetable stock to make the recipe vegan.
• Add 1-2 cups of chopped cauliflower when you add the tomatoes.

Expert Tips

1. Cut the potatoes in 1 inch cubes for the best results. They will cook quicker this way.
2. Use full fat coconut milk or coconut cream. I do not recommend using light coconut milk.
3. Fresh, whole spices are highly recommended as they will improve the flavor of the dish. Scroll to the top of the post to see my recommendation for spices.
4. Use a high sided skillet so you can fit all the ingredients in easily.
5. Add more or less cayenne pepper depending on your spice preference. The recipe as is is mildly spicy.

Did you make this recipe? Leave a comment below and let me know what you think!

This recipe was originally published in May 2017. It has been updated for better content and photos. 

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